Quick salt & pepper squid

Seafood · Australian classic.

Ingredients

• 400g Squid
• 3 tablespoons Oil
• 1/2 teaspoon Chinese five spice powder
• Dash Sesame Seed Oil
• Sprigs of fresh Coriander
• Drizzle Sweet chilli sauce

Method

1. Continue cooking — Ask the fishmonger to clean the squid; little ones often come ready-cleaned.
2. Continue cooking — Using kitchen scissors, cut open the body and open out.
3. Continue cooking — Wash well, then pat dry. If you have a large squid, cut the body into four portions, roughly square.
4. Continue cooking — Small squid can just be opened up. Using the tip of a very sharp knife, score the top in a neat criss-cross.
5. Heat the pan — Brush with oil and set aside while you heat the barbecue or griddle until ready to cook.
6. Mix together — Mix together 2 tsp sea salt, Chinese five-spice and 1 tsp freshly ground black pepper.
7. Continue cooking — Sprinkle on both sides of the squid just before cooking, according to taste.
8. Heat the pan — You may not need it all. Heat the griddle pan to hot and cook about 1 min each side, until it starts to curl.
9. Continue cooking — Remove with tongs to a serving plate and drizzle with a little sesame oil.
10. Serve — To serve, garnish with coriander leaves and serve with small bowls of sweet chilli sauce to dip into.

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